Hospital diet from the perspective of those involved in its production and planning

• Autor(a) principal: Diez GARCIA, Rosa Wanda
• Data de Publicação: 2023
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9775
• topic: institutional feeding; malnutrition; diet; nutritional status; food service hospitalar; alimentação institucional; desnutrição; dieta; estado nutricional; serviço hospitalar de nutrição

ObjectiveTo know the objective and subjective reasons, material and symbolic, which act as the foundation of theattitude of hospital institutions towards meals, considered as a social construction, a product of the conceptionsand practices of professionals who determine and reproduce them directly or indirectly. MethodsA qualitative survey was carried out involving 32 intensity, half-structured interviews, applied to individualsparticipating in the process of producing hospital diets - cooks, maids, nutritionists, doctors (medical), nursesand their auxiliaries and clinical and administrative directors - and field observation in two kinds of hospital,private and public. ResultsThe analysis of the content of the interviews and of the field observation data was organized into two categories: nutritional aspects separate from those of the food - in which a valorization of the nutritional aspect was noted, principally in nutritional support actions, in detriment of the sensory and symbolic aspects of the hospital food; and the hospital diet - in which a lack of technical information about available hospital diets was observed; the actual hospitalization, as referring to the conditions of control and discipline and the limited autonomy and right to speak of the patients, were reflected in their social representation. The importance given to hospital diets is limited and the attention given to nutrition embryonic. ConclusionAttempts must be made to change the hospital food culture in order to install the idea of hospital nutritionalassistance in which the hospital diet and attention to nutrition become an important part of the patient’streatment, collaborating with the quality of the hospitalization experience.